Kale Rice Bowl

Name: Kale Rice Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon extra virgin olive oil or clarified butter; 1 bunch of kale, stemmed and chopped; 3 cups cooked brown rice; - capers, rinsed, dried, and pan-fried until blistered in butter; - a poached or hard-boiled egg; - a dollop of salted greek yogurt; - a big drizzle of good extra-virgin olive oil; - lot's of za'atar; - toasted sesame seeds

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 3

Author : Heidi Swanson

rice bowl

Ingredients

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1 tablespoon extra virgin olive oil or clarified butter1 bunch of kale, stemmed and chopped3 cups cooked brown rice- capers, rinsed, dried, and pan-fried until blistered in butter- a poached or hard-boiled egg- a dollop of salted greek yogurt- a big drizzle of good extra-virgin olive oil- lot's of za'atar- toasted sesame seeds

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Instructions

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Step 1

In a large skillet or pot, heat the olive oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and brightens, just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.

Step 2

Serve the kale rice topped with (preferably) all of the following: the capers, egg, yogurt drizzled with olive oil, and plenty of za'atar.